6 servings
15 min
90 min
A delicious seasonal recipe for carrot fudge that is a very popular north Indian dessert.


Number of serving: 6
1 kg carrots

1/2 cup vermicelli (I used roasted one)

1 litre milk

1 1/2 tbsp +2 tsp sugar

1/2 tsp powdered green cardamom

2-3 tsp ghee (you can be generous with it if you wish to)

100 grams khoya (reduced solidified milk)- Optional

1 tbsp blanched almonds (optional)

1 tbsp pistachio (optional)

1/2 tbsp raisins, soaked in water for 30 minutes (optional)


  • Prepare a 9 inch square baking tin and line it with parchment paper. Grease the paper. Keep this aside.
  • Half-cook the vermicelli in 3 cups of water and drain the water
    Pressure-cook the carrots with 2 tsp of sugar.
    Boil milk and add the carrots.
    Cook carrots, stirring continuously if cooking on high flame, till all the milk is absorbed. (I cooked on medium flame, stirring every 5 minutes)
    Add the sugar, vermicelli, cardamom powder and ghee and cook till all visible moisture has evaporated; approximately for 15-20 minutes. (This can be checked by holding the back of a serving spoon against the carrots)
  • Add the chopped almonds, pistachio and raisins.
    Remove from heat and transfer the contents in a 10 inch square tin.
    Smooth the top with a spoon.
  • When it turns warm, shred the khoya over it.
    Cool the fudge in the refrigerator for an hour and then cut in slices of desired shape.

    Note: Total cooking time was approx. 11/2 hours.
    Note: Adjust the sweetness according to your taste. We prefer less sugar in our desserts.
    Note: You can sweeten the khoya by adding 3-4 tsp of powdered sugar to it.
    Makes approx. 20 square pieces (as shown in picture)


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